For the vinaigrette: Whisk the honey and vinegar together, adding the olive oil in a steady stream while whisking, until emulsified (blended). Add the artichoke, red pepper and onion. Season to taste with salt and pepper.

For the salad: If the leftover salmon is fairly plain, break fish gently and drizzle with lemon juice and sprinkle with pepper. Leave out so it can come to room temperature. Arrange veggies on a platter or individual plates and top with salmon. Drizzle with vinaigrette and serve with crusty bread.